Reviewed: Oct. 11, 2009

I used coconut milk in lieu of whole milk (mostly because I didn't want to go to the store to buy milk). The result was extremely thick, creamy pudding. I also added honey, brown sugar, real maple syrup, and cinnamon to try to disguise the flavor of the quinoa, which was a bit overpowering. Still yummy, but not quite as dessert-like as I would have hoped.

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Megs

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Reviewed: Aug. 27, 2009

I didn't really care for this. This was my first experience with quinoa, so maybe I'm just not used to it yet. Also, for me the banana taste was a little overpowering. I'll have to try again without the banana.

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k376

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Reviewed: Jul. 11, 2009

This is a great Quinoa receipe. I make it for breakfast and I feel full until late in the afternoon. I used skim milk and honey. Thanks for sharing!

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Betsy

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Reviewed: Jul. 8, 2009

I really enjoyed this! I modified it by using vanilla almond milk so I did not add any more vanilla or sugar. About half way through I added dried cranberries and chopped walnuts. A fabulous and healthy desert!

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liquidfaith

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Reviewed: Jun. 28, 2009

Actually I'd give this 4.5 stars. I used red quinoa, maple syrup instead of sugar and skim milk. It didn't want to thicken up for me though, so I added an egg yolk after 20 minutes of simmering then brought to a boil for 3 minutes. That did the trick. Stirred in vanilla and raisins. Delicious! Thank you so much for the great idea!

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Gabsmom

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Wilmington, Delaware, USA

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Reviewed: May 26, 2009

everyone loved it!

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Hope's Mom

Cooking Level: Beginning

Home Town: Arlington, Virginia, USA

Living In: Kailua Kona, Hawaii, USA

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Reviewed: May 6, 2009

This pudding was really good. I soaked the quinoa first for probably 1 hour. I used soy milk instead of whole milk and used 1 tsp of brown sugar.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

I thought it was good. Next time I'll use Thai canned coconut milk. I would also like to substitute the bananas with something that won't impact the coconut flavor. I'll see what I can come up with. Suggestions are welcome.

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snaker

Cooking Level: Expert

Home Town: Burlington, New Jersey, USA

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 1, 2008

This was fine, but not great. I used applesauce instead of bananas, and fat free milk with a little canola oil instead of whole milk, which seemed to work. Maybe it would have been better if I followed the recipe exactly, though.

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MISSJACKIE

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Reviewed: Nov. 5, 2008

This is a delicious breakfast for anyone who likes cream of wheat or oatmeal. The only subs I made were 1.5 c of skim milk + .5 c whole milk, honey instead of sugar, and no butter. It was really good topped with chopped pecans. Thanks!

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Luv2Cook

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 16, 2008

Easy to make! I subbed soy milk for cow's milk, and honey for the sugar because of family preferences. This pudding was more like more like tapioca than rice pudding. Next time, I'll try using a different fruit, maybe fruit cocktail.

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jun. 13, 2008

This was really good, and wonderful to make for my 3 year old who LOVES Quinoa. It didn't thicken after cooking for about 15 minutes after adding the bananas, milk, and honey (instead of sugar), so I stirred 1/2 the mixture into a bowl with a 2 beaten eggs, then returned it to a boil for a couple minutes.

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Kandy

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: May 12, 2008

Yummy quinoa. A few changes: I used fat-free half-and-half in place of whole milk, substituted orange juice for 2 of the cups of water, added shredded coconut and raisins and used a bit more butter. Since the butter was salted, I didn't add more salt. In place of refined white sugar, I used a drop of real maple syrup. Next time, I'll skip the maple syrup because the bananas and orange juice definitely made it sweet enough.

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whatsanoven

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Reviewed: Feb. 26, 2008

I had some quinoa that didn't know how to prepare, then found this recipe and tryed it, it turnd out to be yummy. However I introduced some changes, as I don't like bananas that much, used some powdered soy milk that added to the whole milk to give it the thickness, and also added an egg yolk 3 minuts before ending the cookin process, as well as some raisins. It was great. I prefferred to serve it cool. I'll try to post a picture, so you can see the results.

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leandra

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2008

This is my 1st experience with Quinoa and I love it. I used vanilla soy milk instead of whole milk, but didn't add the vanilla at the end and really liked the consistency and texture of the Quinoa. Nice change from oatmeal in the morning.

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Jamie

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Reviewed: Oct. 15, 2007

Use a big pot when making this, I made a half recipe and it foamed up tremendously. It's kind of like a light and airy tapioca. The riper the banana I think the less the sweetener you need. I had to add honey to mine because the banana wasn't overripe.

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Tresa79

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Reviewed: Sep. 6, 2007

I quite liked this but thought it was too sweet. Served it as a breakfast pudding but my husband thought that having it for breakfast was a bit odd. Still getting use to the texture of quinoa.

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Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

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Reviewed: Jul. 24, 2007

This tastes really healthy-I made it with soy milk instead of whole milk and skipped the butter and added raisins. I put it in single serving tupperware and grabbed it for work in the morning-its not to sweet and a good oatmeal alternative.

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